Mini Pumpkin Hand Pies

Pile of half-moon shaped hand pies on a white plate next to a small orange pumpkin.

Print Recipe

5 from 2 votes

Perfect little pockets of sweet pumpkin goodness! Use leftover pie crust and roasted pumpkin for this fun treat.

Prep Time2 30

Cook Time30

Total Time3

Course: Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings:

Calories: 235kcal

Author: Candice Walker

Ingredients

1 pie crust store bought works, the rolled frozen or refrigerated version at room temp
2 cups pumpkin puree usually 1-1.5 pie pumpkins, roasted or sub. 1 can pumpkin puree
⅓ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 egg beatten, for the egg wash
½ teaspoon vanilla extract

Instructions

If you're roasting your pumpkin from scratch, start by preheating your oven to 350°F with the rack in the lower half of the oven.
Cut a pie pumpkin in half lengthwise, then scoop out all of the seeds. Place the cut side down on a baking sheet as shown. Bake pumpkin for 1 hour.
When pumpkins are ready, let them cool to the point where you can touch them, then peel off all the skin.
Add 2 cups of the roasted pumpkin to a food processor along with granulated sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and vanilla to a food processor and blend it for 1 minute.
Roll out your pre-made pie crust and cut out circles about 5-6 inches wide.
Place about 2 tbsp of filling on one side of the pie circle, and fold the dough over to seal it. You can crimp the edges by hand or with a fork. You can also use hand pie mold if you have them.
Place the hand pies on a baking sheet and brush with an egg wash for an extra golden brown color.
Bake the pumpkin hand pies for 28-32. Leave to cool slightly, then serve! You can even put a dusting of icing sugar on top for an extra sweet bite.

Notes

Pie pumpkins or sugar pie pumpkins are sweeter and richer in flavor than carving pumpkins, making them perfect for pie filling. If you did want to make a substitution, use one 15-ounce can of pumpkin puree.

Make your own pumpkin pie spice by mixing together cloves, ginger, cinnamon, and nutmeg.

Use a pie crust from the frozen aisle of the grocery store. My preference is to get some from my local bakery... you may be lucky that they sell it!

You can leave out the egg or substitute it with vegan butter if you want to keep it vegan. It won't get golden brown, but will still be delicious.

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